I think my enjoyment for grilling has intensified. I’m not going to call it an obsession, but I would be fine grilling every day.
So I promised I would try grill peaches and here is the scoop. They were wonderful! (Were you expecting anything else?) Thanks to Martha Stewart this time, I found a great recipe that smelled terrific while it was cooking. I served these hot (too hot) with a little light whipped cream. Best wishes!
Peaches, sliced in half and cored
Juice of one lemon
1 tbsp canola oil
2 tbsp brown sugar
1/2 tsp ground cinnamon
1/4 tsp salt
1 tbsp vanilla
2 tbsp water
1. Toss peaches in a bowl with lemon juice and canola oil to coat.
2. Place peaches on a parchment lined, large piece of aluminum foil (heavy duty works best), leaving space on all the edges.
3. Combine brown sugar, cinnamon, salt, vanilla and water. Brush mixture onto all sides of the peaches.
4. Wrap up the foil to make a packet. Grill over medium high heat for 15 minutes. Allow peaches to sit for 10 minutes before serving.
I made my peach packet up about 3 hours before I actually grilled them. This allowed the peaches to really soak in the marinade. You may want to try this too.